SHRIMP VERACRUZ
This Mexican-inspired dish is filled with rich flavors and color. It's easy to make and a delight to serve!
Number Of Ingredients 12
Steps:
- Add the shrimp, juice from one lime, and 1 tablespoon olive oil to a zippered baggie. Close the baggie, gently massage the shrimp with your hands, and refrigerate for 15-30 minutes.
- Add 2 tablespoons of olive oil to a skillet over medium-high heat. When hot, add the onions and cook for about 3 minutes. Add the jalapeño and cook for another minute or so. Add the garlic and cook for 30 seconds.
- Add the diced tomatoes in their juices to the skillet. Season with the black pepper and red pepper flakes and stir. Cook, simmering, for 3-4 minutes.
- Add the olives and the shrimp to the mixture. Cook for 3-4 minutes, or until the shrimp turns pink.
- During the last minute or so of cooking, add the cilantro and juice from one of the lime wedges.
- Serve hot over white rice.
Nutrition Facts : Servingsize 4 serving, Calories 321 kcal, Fat 11 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 224 mg, Carbohydrate 50 g, Sugar 3 g, Protein 5 mg
SHRIMP VERACRUZANA
This recipe was featured in an email from the www.lifescript.com website. "Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad." Provided by EatingWell.com.
Provided by senseicheryl
Categories Onions
Time 1h
Yield 6 dishes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add bay leaf and cook for 1 minute.
- Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.
- Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
- Stir in tomatoes and olives.
- Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
- Remove the bay leaf.
- Serve with lime wedges.
Nutrition Facts : Calories 128.2, Fat 3.9, SaturatedFat 0.5, Cholesterol 115.2, Sodium 203.5, Carbohydrate 7.3, Fiber 1.7, Sugar 2.8, Protein 16.4
SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)
Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.
Provided by Bayhill
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut bell pepper into 1-1/2"x1/2" strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
- Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
- Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.
Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 143.2, Sodium 973.3, Carbohydrate 9.6, Fiber 2.4, Sugar 5.2, Protein 17.1
SNAPPER VERACRUZANA
Steps:
- In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
- Preheat the oven to 400 degrees F.
- Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
- Serve the fish garnished with parsley and lime wedges.
VERACRUZANA VINEGAR-BATHED SHRIMP
Provided by Martha Rose Shulman
Categories dinner, lunch, vegetables, appetizer, main course
Time 45m
Yield Serves 8
Number Of Ingredients 15
Steps:
- Peel and devein shrimp, saving the shells.
- Bring water to a boil in a medium saucepan and add shrimp shells. Simmer 30 minutes. Line a strainer with cheesecloth and set over a bowl. Strain broth into bowl and discard shells. You will need only 1/2 cup of the broth; the rest can be frozen, or used to cook rice if you choose it to accompany the shrimp.
- Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion, carrots and a generous pinch of salt. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic and shrimp and cook, stirring, until shrimp begins to turn pink, about 3 minutes.
- Add chiles, bay leaves, vinegar, pepper, ground cloves, salt to taste and 1/2 cup shrimp stock and bring to a simmer. Reduce heat to low and simmer for 5 minutes or until the shrimp is cooked through, stirring occasionally. Remove from heat and transfer mix to a bowl. Refrigerate for 30 minutes or longer.
- Stir in remaining tablespoon of olive oil, the oregano or mint and cilantro. Taste and adjust seasonings. If desired, line a platter or plates with lettuce leaves and spoon shrimp mix over the lettuce.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 1 gram, Sodium 660 milligrams, Sugar 2 grams, TransFat 0 grams
SHRIMP VERACRUZANA
Veracruzana is a dish full of onions, jalapenos and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp.
Provided by Breana Lai, M.P.H., R.D.
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 9.5 g, Cholesterol 172.6 mg, Fat 4.9 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 0.6 g, Sodium 459.9 mg, Sugar 4.2 g
SHRIMP VERACRUZANA
Veracruzana is a dish full of onions, jalapenos and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp.
Provided by Breana Lai, M.P.H., R.D.
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapenos and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime wedges.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 9.5 g, Cholesterol 172.6 mg, Fat 4.9 g, Fiber 2.4 g, Protein 20.2 g, SaturatedFat 0.6 g, Sodium 459.9 mg, Sugar 4.2 g
SHRIMP COCKTAIL VERACRUZ-STYLE RECIPE - (4.4/5)
Provided by SFCook
Number Of Ingredients 27
Steps:
- For SHRIMP: 1. Add salt, peppercorns, lime juice and lime halves to 4 cups boiling water. Add shrimp, cover, lower heat and return to boil. Simmer just until opaque in center, about 1 1/2 to 2 minutes (a minute or two longer for larger shrimp.) Drain and quickly place shrimp in ice water to stop cooking. Peel & devein; pat dry. (If using larger shrimp, cut in 1/2 or 1/3's.) SAUCE: 2. Mix together tomatoes, onions, scallions, garlic, and jalapeño. Add shrimp and lightly toss. 3. Stir together oil, lime zest, lime & lemon juice, and cilantro or parsley; stir gently into shrimp; season to taste with salt and pepper. May be covered and chilled, to this point, overnight. 4. To serve, top with avocado, lightly sprinkle with lime juice and chopped cilantro or parsley (add a few drops of hot sauce for extra spice); garnish with lime wedges & cilantro or parsley sprigs. SALSA VERDE: Remove papery husks from tomatillos, rinse, and quarter. Place in a blender or food processor with garlic, chiles, a pinch of salt, and 1⁄3 cup water. Pulse until finely chopped. Transfer to a bowl and stir in onions and cilantro. Season with salt.
More about "shrimp veracruzana recipes"
SPICY SHRIMP VERACRUZ RECIPE - PINCH OF YUM
From pinchofyum.com
4.9/5 (24)Total Time 45 minsCategory DinnerCalories 254 per serving
- Heat the olive oil in a large skillet over medium high heat. Saute peppers for 5-10 minutes until they’re nice and soft.
- Turn the heat down to medium (to avoid burning the garlic). Add the tomatoes, garlic, jalapeños, capers, raisins, oregano, and salt. Saute for 5-10 minutes until it’s all fragrant and yummy and the tomatoes have released some of their juices.
- Add the wine – sizzzzzzle. Add the water, a little at a time, and simmer for another 5-ish minutes until it’s moderately saucy.
- Place the shrimp on top of the sauce. Sprinkle with more salt / pepper. Cook on one side for 4-5 minutes. Flip and cook on the other side for 1-2 minutes.
SHRIMP VERACRUZANA RECIPE | EATINGWELL
From eatingwell.com
4/5 (15)Total Time 30 minsCategory Mexican Diabetic RecipesCalories 168 per serving
SHRIMP VERACRUZANA | RECIPE | SHRIMP RECIPES EASY, RECIPES, …
From pinterest.ca
SHRIMP VERACRUZANA - WELLNESS
From wellness.com
ROTINI WITH SHRIMP A LA VERACRUZANA | BARILLA
From barilla.com
CHILLED SHRIMP AND CRAB A LA VERACRUZANA - RICK BAYLESS
From rickbayless.com
SHRIMP VERACRUZANA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PESCADA Y CAMARONES A LA VERACRUZANA (VERACRUZ-STYLE FISH AND …
From bhg.com
SHRIMP VERACRUZANA – KETO
From ketolifestyleforbeginners.com
‘SHRIMP A LA VERACRUZANA’ | AROUND ANNA'S TABLE
From aroundannastable.com
ROTINI WITH SHRIMP A LA VERACRUZANA | BARILLA
From barilla.com
RECIPE: SPICY VERACRUZ-STYLE SHRIMP WITH BROWN RICE
From blueapron.com
GABRIELA CáMARA’S RECIPE FOR SHRIMP A LA VERACRUZANA - WSJ
From wsj.com
SHRIMP VERACRUZ | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
SHRIMP A LA VERACRUZANA RECIPE - THERESCIPES.INFO
From therecipes.info
SHRIMP VERACRUZANA RECIPE
From crecipe.com
SHRIMP VERACRUZ - RECETTE MAGAZINE
From blog.suvie.com
SHRIMP VERACRUZ RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP VERACRUZANA IN WINE RECIPE
From crecipe.com
SHRIMP VERACRUZANA - WEBMD
From webmd.com
SHRIMP AND CRAB VERACRUZANA RECIPE WITH SOUR CREAM - DAISY BRAND
From daisybrand.com
CAMARONES A LA VERACRUZANA (SHRIMP VERACRUZ) - SEATTLE FISH …
From seattlefishcompany.com
VERACRUZ SHRIMP COCKTAIL - THERESCIPES.INFO
From therecipes.info
ACE FIT | SHRIMP VERACRUZANA
From acefitness.org
ACE FIT | SHRIMP VERACRUZANA
From acefitness.org
VERACRUZ STYLE WHITE FISH RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
SHRIMP A LA VERACRUZANA MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
SHRIMP IN A SPICY BROTH WITH ROASTED CHILE STUFFED WITH
From cdkitchen.com
RECIPE: VERACRUZ-STYLE SHRIMP & VEGETABLES WITH LEMON FARRO
From blueapron.com
WORLD BEST GARLIC COOKING RECIPES : SHRIMP VERACRUZANA
From worldbestgarlicrecipes.blogspot.com
CAMARONES A LA VERACRUZANA + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
SHRIMP VERACRUZANA
From pinterest.ca
CAMARONES A LA VERACRUZANA (SHRIMP VERACRUZ-STYLE) | KARK
From kark.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love